Bouillabaisse with rouille
Bouillabaisse is a Southern French classic that exudes warmth, comfort, and luxury. This rich, saffron- and tomato-based fish soup is packed with flavor and is traditionally served with a spoonful of spicy rouille on a piece of toasted bread. The soup's fragrant spices and soft garlic notes are perfectly complemented by the Kolonne Null Riesling : slightly sweet, aromatic, and fresh, just what this spicy classic needs.
For 2 persons
Ingredients
- 400 g firm fish (e.g. cod, monkfish or sea bream), cut into pieces
- 8 raw shrimp (peeled, optionally with tail)
- 1 fennel bulb, thinly sliced
- 1 leek (white), in rings
- 1 tomato, peeled and diced
- 1 shallot, chopped
- 2 cloves of garlic, finely chopped
- 750 ml fish stock
- 1/2 tsp saffron (or a pinch)
- 1 tbsp tomato puree
- For the rouille
- 2 tbsp mayonnaise
- 1 tsp tomato puree
- ½ tsp paprika powder
- 1 small clove of garlic, pressed
- Optional: pinch of cayenne pepper or sambal
Preparation method
- Heat the olive oil in a soup pan and gently fry the shallot, garlic, fennel, leek and tomato for 5 minutes.
- Add the tomato paste and saffron and cook briefly. Pour in the fish stock and simmer gently for 15 minutes.
- Add the fish pieces and cook for 5–7 minutes. Add the shrimp for the last 2 minutes.
- Meanwhile, make the rouille by mixing all the ingredients into a smooth sauce.
- Serve the soup in deep bowls with a piece of toasted bread and rouille.
